Baby shrimp and tarragon mustard

Yield: 4 servings

Measure Ingredient
2 teaspoons Dijon Mustard
1 teaspoon Lemon Juice
1½ teaspoon White Wine Vinegar
2 teaspoons Fresh Tarragon, Chopped
2 teaspoons Dried Tarragon, Crushed
1 cup Mayonnaise
¾ cup Baby Shrimp
½ cup Sour Cream

Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2½ cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syd's Cookbook.

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